April 26, 2011

Chicken Saute with Fine Herbs

This dish seemed appropriate to utilize all of the herbs that are going wild in our potted garden.  Hope you enjoy.

Chicken Saute with Fine Herbs
adapted from James Beard's House & Garden article, December 1959
Serves 3 to 4

3 to 4 boneless, skinless chicken breasts
4 tablespoons butter
Salt and Pepper
1 cup of white wine
3 tablespoons (chopped) of any one one of the following fresh herb combinations:

Tarragon & Parsley
Tarragon, Parsley & Chives
Parsley & Rosemary
Parsley & Chervil
Parsley, Chives & Dill
Pound the chicken slightly & season with S&P.  Brown chicken in the butter, turning to keep even.  Once brown add 1/2 the wine and season with a touch more S&P.  Bring to a light simmer, turning at least once, until cooked (5 to 8 minutes). Add your chopped fresh herbs and remaining wine, turn chicken to make sure it is coated, letting the sauce come to a slight simmer and then remove from heat.  Plate the chicken and cover with the pan juices & serve.

So far I have tried the tarragon and parsley combination.  It was a very light, clean tasting dish - perfect for a weeknight supper.

1 comment:

Penny said...

Love all of the basil. And a James Beard chicken recipe has to be good. How in the world did you come by the 1959 recipe? Love it!